AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Assessment of chicken marinated souvlaki microbial spoilage and quality though spectroscopic and biomimetic sensors and data fusion

Microorganisms, 10(11), 2251, 2022 (https://doi.org/10.3390/microorganisms10112251)
Microorganisms
Spyrelli, E., Nychas, G.-J.E., Panagou, E.Z.

Fermentation of cv. Kalamata natural black olives with potential multifunctional yeast starters

Foods, 11(19), 3106, 2022 (https://doi.org/10.3390/foods11193106)
Foods
Bonatsou, S., Panagou, E.Z.

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Foods, 11(18), 2855, 2022 (https://doi.org/10.3390/foods11182855)
Foods
Papadopoulou, O.S., Argyri, A.A., Bikouli, V.C., Lambrinea, E., Chorianopoulos, N.

Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential

Frontiers in Microbiology, 12, 678356, 2021 (https://doi.org/10.3389/fmicb.2021.678356)
Frontiers in Microbiology
Papadopoulou, O., Argyri, A.A., Kounani, V., Tassou C.C., Chorianopoulos, N.G.

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

Food Microbiology, 74, 21-33, 2018 (https://doi.org/10.1016/j.fm.2018.02.005)
Food Microbiology
Papadopoulou, O.S., Argyri, A. A., Varzakis, E., Tassou, C., Chorianopoulos, N.

Production of added-value microbial metabolites during growth of yeast strains on media composed of biodiesel-derived crude glycerol and glycerol/xylose blends

FEMS Microbiology Letters, 367, fnaa063, 2020 (https://doi.org/10.1093/femsle/fnaa063)
FEMS Microbiology Letters
Diamantopoulou, P., Filippousi, R., Antoniou, D., Varfi, E., Xenopoulos, E., Sarris, D., Papanikolaou, S.

Biotechnological valorization of biodiesel-derived glycerol: Trials with the non-conventional yeasts Yarrowia lipolytica and Rhodosporidium sp.

Carbon Resources Conversion, 4, 61-75, 2021 (https://doi.org/10.1016/j.crcon.2020.12.006)
Carbon Resources Conversion
Sarantou, S., Stoforos, N.G., Kalantzi, O., Papanikolaou, S.

Yeast lipid produced through glycerol conversions and its use for enzymatic synthesis of amino acid-based biosurfactants

International Journal of Molecular Sciences, 24, 714, 2023 (https://doi.org/10.3390/ijms24010714)
International Journal of Molecular Sciences
Karayannis, D., Papanikolaou, S., Vatistas, C., Paris, C., Chevalot, I.

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

International Journal of Food Microbiology, 398, 110226, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2023.110226)
International Journal of Food Microbiology
Gounari, Z., Bonatsou, M., Ferrocino, I., Cocolin, L., Papadopoulou, O., Panagou, E.Z.

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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